Dal Baati Churma
Dal Bati churma is the signature dish of Rajasthan.It tastes best with oodles of ghee.
Servings: 6
Ingredients
For baati
- 4 cup wholewheat flour/aata
- 1 cup Semolina/Sooji
- ½ cup Clarified butter/ghee
- 1 teaspoon Carom seeds/ajwain
- ¼ teaspoon Baking soda
- Salt as per taste
For churma
- Use 2 bati made from above mixture.
- 2-3 teaspoon sugar
- 2 teaspoon ghee
For dal
- ¼ cup lentil each urad,tuvar,masur,mung,channa
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon oil
- Pinch of heeng or asafoetida
- 1 onion large chopped
- 1 tablespoon ginger- garlic chopped
- 2-3 green chillies
- 2 large tomatoes chopped
- Salt as per taste
Instructions
For baati
- Knead the dough with warm water and a little stiff consistency.
- Keep it covered for 30 mins.
- Divide the dough in 18-20 portions of round balls.
- Cook baati on a grill until cracks appear and all sides looked cooked.
- In a preheated oven, it would take 20-25 minutes at 180 degree C. You will need to rotate the bati after 10 minutes so that they are cooked from all sides.
- Once the baati is cooked, break it into pieces.Add few spoonfuls of ghee.
- Serve it with mixed dal.
For the dal(brief steps)
- Pressure cook your choice of dal/lentils with spices and salt.Keep it aside.
- In a pan,heat oil,add ginger-garlic and chillies.
- Add onions and salt.Cook till rawness disappears.
- Now add chopped tomatoes and cook until they soften.
- Add boiled dal to this mix.
- Garnish with coriander. Serve hot
For choorma (quick option)
- Use the above bati(2 bati).
- Break into small pieces.Add 2-3 tsp. of sugar and 2 tsp. of ghee.
- Process in a food processor.
- Serve on room temperature.